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Pineapple-Carrot-Apricot muffins

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Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup light olive oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/3 cup chopped apricots
  • 1/3 cup low-fat one-per-cent yogurt
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2/3 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup walnuts

Details

Preparation

Step 1

In a large bowl, combine sugar, oil, egg & vanilla
Stir in carrots, pineapple, apricots & yogurt
In a separate bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg & walnuts.
Add dry mixture to wet ingredients, mixing until just combined.
Spoon into greased muffin tins. Bake at 350 degrees F for about 20 min., or until the tops are firm to the touch and a cake tester comes out clean.
This recipe can be doubled, The muffins freeze well.

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